View allAll Photos Tagged boneless
*Unedited picture*
After very long I finally got myself a Lelutka head \o/
I liked Lake but always struggled with the nose until the boneless update \o/
And I'm actually loving it with the skin it comes with, and those brows ♥
In Bangkok, Thailand 1986 - timeless!
Roasted boneless ducks we now can even buy in asian supermarkets in Germany! In the 80th not yet! 😉Yumm!
The photo was taken in 1986with my analogue Nikon FE camera and 35mm slide film roll, and scanned with Nikon Coolscan LS 40ED film scanner.
© This photo is the property of Helga Bruchmann. Please do not use my photos for sharing, printing or for any other purpose without my written permission. Thank you!
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
4 tablespoons flour
4 (6-ounce) skinless, boneless chicken breasts
2 tablespoons oil, divided
Cooking spray
2 cups thinly sliced red bell pepper
1 cup thinly sliced yellow bell pepper
1/2 cup thinly sliced shallots (about 1 large)
1 1/2 teaspoons chopped fresh rosemary
1 cup fat-free, less-sodium chicken broth
1 tablespoon balsamic vinegar
Preheat oven to 450°.
For spice rub: Combine flour, black pepper, garlic powder, and oregano (pinch of salt: optional). Dip chicken in spice rub.
Add 1 tablespoon oil to large skillet. Heat over medium-high heat. Add chicken; cook 3 minutes or until browned. Turn chicken over; cook 1 minute. Arrange chicken in an 11 x 7–inch baking dish coated with cooking spray.
Bake at 450° for 15-20 minutes or until done.
In clean frying pan, add 1 tablespoon oil. Heat over medium-high heat. Add bell peppers, shallots, and rosemary; sauté 3 minutes. Stir in broth, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes. Increase heat to medium-high. Stir in vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 3 minutes, stirring frequently. Serve bell pepper mixture over chicken.
Serve with rice or with mashed potatoes.
Beef shank and boneless short ribs. Marrow bones. Leek, rainbow carrots, purple potatoes, green cabbage, turnips, celery root. The resultant Bouillon is heavenly.
Foto per il gruppo di supporto fotografi pigri. Tema: "Boneless".
Pentax K-x + M50 1.7 + anello macro + lightroom + YN560 + polpo (bono)
Takeaway of mouth-watering oven roasted crispy pork belly, boneless curry chicken and veggie with rice by SioShiok at 64, Circular Road.
*Note: More food pics in my: Favorite Food Album.
4 skinless, boneless chicken breasts
Kosher salt and freshly ground black pepper
1 cup all-purpose flour (for dredging)
2 large eggs
1 tablespoon Dijon mustard
2 cups breadcrumbs or matzo meal
About 1/4 cup canola oil
Chopped parsley
Lemon wedges
Place chicken breasts between two pieces of plastic wrap and pound chicken breasts to uniform thickness.
Place flour on a plate and mix in salt and pepper.
Beat eggs and Dijon mustard in a shallow dish.
Place bread crumbs on another plate.
Working with 1 chicken breast at a time, dredge in flour, then dip into egg mixture, turning to coat evenly; carefully coat with crumbs.
−Heat about 4 Tbsp. oil in a large skillet over medium-high heat.
Add chicken breasts to skillet and cook until golden brown on both sides, 8-10 minutes per side (flip only once, it keeps the schnitzel moist.)
Transfer chicken breasts to a paper towel-lined plate.
Add more oil to skillet and repeat with remaining chicken breasts.
Transfer chicken breasts to plates and garnish with lemon wedges.
Soundtrack // Bande-son: THE NOTWIST ("Boneless"): www.youtube.com/watch?v=o_PQx0WZmg4
"BONELESS, this TOWN is all in hell !"
I can't stand the West Flanders waterfronts ! Yuk !!! // Je déteste les fronts de mer de la côte flamande ! Beurk !!!
"Un peu de Van Gogh. J'adore. Superbe travail artistique. Compliments." // "A bit of Van Gogh. I love it. Great artwork, congrats." (Sylvie BURR / www.flickr.com/photos/110273693@N04/)
"Lovely fine abstract !" (19MAURO64 / www.flickr.com/photos/114901260@N03/)
Own texture
A very smart guy.
They have three hearts and blue blood; they squirt ink to deter predators; and being boneless, they can squeeze into/out of tight spaces. Its the gripping Octopus
texture with ipiicy.com
Boneless pork ribs, with homemade barbecue sauce that I made this past summer and canned. Green beans and mashed potatoes with butter.
Boneless skinless chicken thighs and breasteses. I still like that nice slightly spicy taste of Sweet Baby Ray's BBQ sauce.
Head: BodyGossip
Hair: LittleBones
Bodysuit: Rebel Gal
Collar: Swallow
Sorry for my absence, internet problems.
<3
Slow cooked boneless pork loin in a marinade of Spanish green olives then placed on a toasted and buttered baguette. Avocado on the side. Stawberries for dessert.
As it was told to me upon the completion of the meal, "This is better than eating out any day"...
I guess my work here is done. ;)
From our lunch at Buffalo Wild Wings in Ithaca, as reviewed in the Eating Ithaca podcast Ep. 53.
Download & listen at www.eatingithaca.com
The world famous whalebones at Whitby have been taken down. Part of them is going into the local museum with the rest going off for research. So currently its 'boneless' there.
Getting real bones now is a problem apparently due to export restrictions, even from a whale which has died naturally. Two died after getting stranded last week, just up the coast near Amble but plans are underway to put new bronze cast 'ethical' bones in situ in the near future, given the 'ban'.
So the old bones have now 'quit' the site forever.
Considering how many times we have been to Whitby, I only have one photo of the old bones without any friends or family members in the shot. The one in the comments box below was taken at sunrise over ten years ago.
This shot was taken more of a record of the scene for my own records, rather than anything else.
Apologies (or thanks?) to our friends from Kentucky for the inspiration for the corny title / pun.
Part of my "Goths/ Whitby/ Goth weekend" Flickr album.
facebook.com/silviorodrigomendez
On the left, Flash Yongnuo YN-560III 1/4 Power
Adam Effertz | Boneless at Rob Weirs ramp in South Miami for Mark Lakes 56th BDay bash..
Strobist: Qflash my left and Einstein 640 to my right riggered PWs hyper sync
INGREDIENTS:
1 package (6 oz) small fresh portabella mushrooms
1/2 lb boneless beef sirloin steak (about 3/4 inch thick), trimmed of fat and cut in 3/4-inch cubes
1 cup frozen small whole onions (from 1-lb bag), thawed
1/2 cup plus 2 tablespoons balsamic vinaigrette
1/2 cup halved grape or cherry tomatoes
DIRECTIONS:
1. Heat gas or charcoal grill. In large bowl, place mushrooms, beef, onions and 1/2 cup of the vinaigrette; toss to coat. Let stand 10 minutes; drain. Place mixture in grill basket (grill “wok”).
2. Place basket on grill. Cover grill; cook over medium-high heat 7 to 9 minutes, shaking basket or stirring beef mixture twice, until vegetables are tender and beef is desired doneness. Stir in tomatoes.
3. Spoon beef mixture into serving dish. Stir in remaining 2 tablespoons vinaigrette. Serve with toothpicks.
Celery sticks, ranch dressing and blue cheese dressing served alongside
Served at Babe’s Sports Bar
Lakeville Minnesota
Wednesday May 14th, 2025
foto della settimana #46: BONELESS
"Scopro con malinconia che il mio egoismo non è poi così grande, visto che ho dato ad altri il potere di farmi soffrire."
[Il Piccolo Principe]
cosa fanno le ossa?
proteggono gli organi.
e se non ci fossero?
indifesi, senza sostegno.
vulnerabili.
ecco il senso che ho dato a "boneless".
